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Creamy Egg Salad

Most recipes for egg salad call for fat-filled mayonnaise, but this recipe uses fat free Greek yogurt instead. You get all the creaminess without added calories to set back your results.

Servings: 3

Here’s what you need…

8 organic, free range eggs

4 celery stalks, chopped

2 Tablespoons onion greens, chopped

¼ cup non fat Greek yogurt

2 teaspoons champagne mustard

1 teaspoon fresh squeezed lemon

dash of salt and pepper

To boil the perfect egg: place eggs in a large pot and cover with cold water by half an inch. Heat the water to a boil, turn off the heat and cover the pot. Wait exactly 7 minutes, and then place the eggs in a bowl of ice water for 3 minutes.